Romazava (Romazava)
Overview
Romazava is a meat and leafy green broth often called the national dish of Madagascar. Pieces of zebu beef, and often pork or chicken, are browned with onion, garlic, ginger and tomato, then simmered in water until tender. A generous mix of local leafy greens is added near the end, especially anamalaho, the paracress whose small yellow flower buds cause a tingling, numbing feeling on the tongue, along with anamamy and other greens. The broth is light but full of flavour. It is ladled over a large plate of plain white rice, which is the centre of every Malagasy meal.
History
Rice and leafy greens are the basis of the Malagasy diet, and dishes made from greens cooked in broth, called laoka, are served with rice every day. Romazava is the best known of these. Zebu cattle are central to the culture of the island, used in ceremonies and as a sign of wealth, and romazava is a common dish for family meals and celebrations.
Main ingredients
Zebu beef, pork, leafy greens (anamamy, anamalaho), tomato, onion, ginger. The soup is built on meat broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Beef soups · Pork soups · Tomato soups · Spinach and greens soups
Recipe
Method
- 1
Brown the meat in a little oil, then add the onion, garlic, ginger and tomatoes.
- 245 min
Add the water and simmer for 45 minutes until the meat is tender.
- 310 min
Add the greens and paracress and cook for 10 minutes.
- 4
Season and serve with plenty of white rice.
- ✓
Serve. About 1h 20m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
